Next, grab a large oven-safe skillet and place it on medium heat. Add the butter and olive oil, mixing until the butter is melted and bubbling. Then, add the minced garlic, thyme, and rosemary to the pan. Trust me, the moment these ingredients hit the pan, you’ll understand what I mean about the beautiful aroma filling the air! Now, carefully place your potato rounds cut-side down into the skillet. Let them sauté for about 5 minutes until they’re golden brown.
After the potatoes develop that lovely golden crust, it’s time for the broth. Pour in the chicken or vegetable broth, but don’t drown the potatoes; you want them partially submerged. Season with salt and pepper, then transfer the skillet to the preheated oven. Bake for about 30 minutes or until the potatoes are tender and the liquid has mostly evaporated, glistening with that fragrant herb butter.
When they come out of the oven, allow them to cool for a few minutes before serving. The exterior will be beautifully crisp, while the interior remains soft and buttery. Trust me, these are destined to impress all your dinner guests!
Pro Tips for Best Results
I tested this recipe three ways, and I found that using Yukon Gold potatoes really does make a difference. Their creamy texture pairs beautifully with the herb butter and allows for an incredible mouthfeel. If you can get your hands on fresh herbs, do it! The flavor burst is exponentially more delicious than using dried herbs.
Another personal tip is to let the potatoes rest for a couple of minutes after you remove them from the oven. This allows the flavors to settle and the texture to firm up just a bit, making each bite even more enjoyable. Believe me, I’ve been tempted to dive right in, but patience pays off in this case!
Lastly, feel free to adjust the garlic and herbs based on what you love or have on hand. I enjoy adding a hint of paprika occasionally for that extra kick, and it works every time. Experimentation in my kitchen often leads to delightful surprises!
Common Mistakes to Avoid
One common mistake I encountered is overcrowding the pan. When I tried to fit all the potatoes in one go, they didn’t roast properly. Instead of getting that desirable golden crust, they ended up steaming. So, make sure to give them some space to work their culinary magic! (See the next page below to continue…)